Cheesy Bacon Wrapped Chicken Breast – Comfort Food With Big Flavor

There’s something undeniably satisfying about tender chicken wrapped in salty, crisp bacon and stuffed with melting cheese. This recipe hits all the right notes—juicy, savory, and just a little indulgent. It’s simple enough for a weeknight, yet special enough for guests.

You don’t need fancy skills or equipment, just a few ingredients and a hot oven. If you love big flavor with minimal fuss, this is your kind of meal.

Cheesy Bacon Wrapped Chicken Breast - Comfort Food With Big Flavor

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 4 servings

Ingredients

  

• 4 boneless, skinless chicken breasts (about 6–8 oz each)
• 8–12 slices of bacon (thin-cut for easier wrapping)
• 4 ounces cream cheese, softened
• 1 cup shredded cheese (cheddar, mozzarella, or Monterey Jack)
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
• 1 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/2 teaspoon kosher salt (plus more to taste)
• 1 tablespoon olive oil (optional, for searing or brushing)
• Toothpicks (optional, to secure the bacon)

Instructions

 

• Prep your oven: Preheat to 400°F (200°C). Line a baking sheet with foil and set a wire rack on top. This helps the bacon crisp up and keeps the chicken from sitting in the drippings.
• Mix the filling: In a bowl, combine cream cheese, shredded cheese, garlic, parsley, smoked paprika, onion powder, oregano, black pepper, and salt. Stir until smooth and well blended.
• Butterfly the chicken: Place a chicken breast on a cutting board. Using a sharp knife, slice horizontally to create a pocket, stopping about 1/2 inch from the other side. Don’t cut all the way through.
• Stuff the chicken: Spoon the cheese mixture evenly into each pocket. Press the top closed. If it feels too full, remove a little filling—it should close without forcing it.
• Wrap with bacon: Lay 2–3 slices of bacon across each breast, slightly overlapping, and wrap them around to fully cover the chicken. Tuck the ends underneath or secure with toothpicks. Don’t wrap too tightly—bacon shrinks as it cooks.
• Optional quick sear: For extra crispiness, heat a skillet with a little oil over medium-high heat. Sear the bacon-wrapped chicken for 1–2 minutes per side to start browning. Transfer to the rack.
• Bake: Place the chicken on the rack and bake for 22–28 minutes, depending on thickness. Chicken is done at 165°F (74°C) when tested in the thickest part with an instant-read thermometer.
• Broil for crispness: If needed, switch to broil for 1–3 minutes to crisp the bacon. Watch closely—bacon can go from perfect to burnt fast.
• Rest and serve: Let the chicken rest for 5 minutes before slicing. This helps the juices settle and the cheese thicken slightly.

What Makes This Special

This dish has a perfect balance of textures and flavors. The bacon bastes the chicken as it cooks, keeping it moist while adding a smoky edge.

The cheese inside turns creamy and rich, so every slice has a gooey center. A quick seasoning blend brings it all together without overshadowing the main ingredients. It’s straightforward, satisfying, and reliable—exactly what comfort food should be.

Ingredients

• 4 boneless, skinless chicken breasts (about 6–8 oz each)
• 8–12 slices of bacon (thin-cut for easier wrapping)
• 4 ounces cream cheese, softened
• 1 cup shredded cheese (cheddar, mozzarella, or Monterey Jack)
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
• 1 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/2 teaspoon kosher salt (plus more to taste)
• 1 tablespoon olive oil (optional, for searing or brushing)
• Toothpicks (optional, to secure the bacon)

How to Make It

1. Prep your oven: Preheat to 400°F (200°C).

   Line a baking sheet with foil and set a wire rack on top. This helps the bacon crisp up and keeps the chicken from sitting in the drippings.

2. Mix the filling: In a bowl, combine cream cheese, shredded cheese, garlic, parsley, smoked paprika, onion powder, oregano, black pepper, and salt. Stir until smooth and well blended.
3. Butterfly the chicken: Place a chicken breast on a cutting board.

   Using a sharp knife, slice horizontally to create a pocket, stopping about 1/2 inch from the other side. Don’t cut all the way through.

4. Stuff the chicken: Spoon the cheese mixture evenly into each pocket. Press the top closed.

   If it feels too full, remove a little filling—it should close without forcing it.

5. Wrap with bacon: Lay 2–3 slices of bacon across each breast, slightly overlapping, and wrap them around to fully cover the chicken. Tuck the ends underneath or secure with toothpicks. Don’t wrap too tightly—bacon shrinks as it cooks.
6. Optional quick sear: For extra crispiness, heat a skillet with a little oil over medium-high heat. Sear the bacon-wrapped chicken for 1–2 minutes per side to start browning.

   Transfer to the rack.

7. Bake: Place the chicken on the rack and bake for 22–28 minutes, depending on thickness. Chicken is done at 165°F (74°C) when tested in the thickest part with an instant-read thermometer.
8. Broil for crispness: If needed, switch to broil for 1–3 minutes to crisp the bacon. Watch closely—bacon can go from perfect to burnt fast.
9. Rest and serve: Let the chicken rest for 5 minutes before slicing. This helps the juices settle and the cheese thicken slightly.

Keeping It Fresh

Leftovers keep well for up to 3 days in an airtight container in the fridge.

Reheat gently in a 325°F (165°C) oven for 10–15 minutes, or in a covered skillet over low heat, until warmed through. Avoid microwaving on high, which can make the bacon rubbery and the cheese leak out. For freezing, wrap each cooled breast tightly in foil, then place in a freezer bag for up to 2 months.

Thaw overnight in the fridge before reheating.

Benefits of This Recipe

• Big flavor, little effort: You get restaurant-level taste with a short ingredient list and simple steps.
• Flexible and forgiving: Swap in different cheeses and seasonings to match your tastes.
• Great for meal prep: Reheats well and pairs with simple sides like roasted veggies or a green salad.
• Naturally low-carb: Works well for low-carb or gluten-free meals without any extra tweaks.
• Family-friendly: Familiar flavors that picky eaters tend to love.

What Not to Do

• Don’t skip the rack: Baking directly on a sheet traps moisture and can leave the bacon soggy.
• Don’t overstuff: Too much filling can burst out during baking and burn on the pan.
• Don’t rely on timing alone: Use a thermometer. Chicken thickness varies, and guessing leads to dry meat or undercooked centers.
• Don’t use thick-cut bacon for wrapping: It’s slower to crisp and can overcook the chicken before it’s done.
• Don’t cut right away: Resting helps keep the chicken juicy and the cheese from spilling out.